Ingredients
4cupscurly kale,chopped, thick stems removed, patted dry
3cupsred cabbage,shredded
2cupscarrots,shredded
1red bell pepper,sliced into bite-sized pieces
¾cupalmonds,slivered
½cupfresh cilantro,chopped
3tbspcreamy peanut butter
3tbsprice vinegar,unseasoned
1tbspfresh lime juice,from one lime
3tbspvegetable oil
1tbspsoy sauce
3tbsphoney
1tbspsugar
1clovelarge garlic,roughly chopped
1fresh ginger,(1-inch) squared, peeled, and roughly chopped
¾tspsalt
1tspsriracha
1tspsesame oil,toasted
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Bake the almonds for 5 to 10 minutes until lightly golden and fragrant. Keep a close eye on them; nuts burn quickly. Transfer the nuts to a small plate to cool.
Combine the ingredients for the salad in a large mixing bowl.
Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary.
Serve and enjoy.
